The biscuits are very tender and delicate. The flavor works well with fillings such as sausage, prosciutto or smoked salmon. The biscuits would also be a delicious side for soup or a salad.

Biscuits:Makes 48 appetizer size biscuits

Ingredients For 48 Biscuits

5 ounces (⅔ cup) Laura Chenel’s 4 Peppercorn Chabis

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon sugar

1 teaspoon kosher salt

½ cup (1 stick) unsalted butter, chilled and cut into cubes

1 cup buttermilk, divided

Coarse black pepper for garnish

Instructions

Preheat oven to 400°F. Whisk the flour, baking powder, baking soda, sugar, salt and pepper together in a large bowl. Using fingertips, rub the butter into the dry ingredients until a coarse meal forms.

Rub in the fresh 4 Peppercorn Chabis until well mixed. Add ¾ cup buttermilk and stir with a fork until the dough comes together.

Pat the dough out on a lightly floured surface into a ¾-inch round. Using a floured 1½-inch diameter cutter cut out biscuits and place on parchment lined baking sheets. Gather scraps together gently, pat out dough and cut additional biscuits.

Brush the top of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with coarse black pepper.